All-grain Homebrew Beer Recipes | Page 538 | Browse 225,000+ at Brewer's Friend

Author:

gorefisted@gmail.com

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 2/10/2014 6:02 PM

Notes: For this beer, we're attempting to put together a spicy, smoky and robust Winter Warmer style ale that doesn't particularly conform to traditional style norms. Several varieties of wheat malt will hopefully contribute a neutral smoothness to the feel, and, at a hair over 50% of the grist being smoked malt (split 40/60 between cherrywood and beechwood), we're hoping there will be adequate campfire flavor without going overboard. We chose Chinook as an exclusive hop for this beer as it is described as having a distinct smoky aroma that is imparted towards the end of the boil, and it seemed neutral enough as a 60 minute addition instead of the generic Magnum that could be used for this non-hoppy beer.

We decided to steep some spices at five minutes to the end of the boil. The modest amounts of nutmeg, cinnamon sticks and crushed cardamom pods should yield a slight bit of pungent and appreciable spice to the base smoky yet balanced medium-dark beer.

Cheers!

11/9/14: Just bottled this one. Racked it to secondary on 10/26 and have been letting it sit until just now. Took another sample and final gravity reading... finished pretty much perfectly at 1.014-15; great! Flavor is very, very smoky and campfire-y with a lot of subtle spice notes and a bit of sweetness. Excited for it to carbonate.

12/11/14: Alright, been long enough without an update for this one. Pat and I have had it multiple times since bottling and we are very happy with it. Since I don't have a bottle on hand to write about now, I'll copy/paste what I wrote on Facebook when I first had a bottle three or so weeks back: "Smoked Winter Warmer is a go! Notes of bittersweet chocolate, chicory, cinnamon/nutmeg and, of course, a ton of campfire smokiness. A big yet smooth feel enhances the seasonal warming feeling of this one. Very proud of how this came out."

This is probably our first beer that we have planned through 100%, knew what we wanted (rather than just having a rough/weird sketch of an idea) and had it come out basically exactly like what we both assumed it'd be. As I said, I'm proud of it and I'm sure Pat is too.

Author:

Rothrock Brewing Company

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/25/2017 11:17 AM

Notes: Chill wort to 50°F and pitch yeast
Primary fermentation for 3 weeks at 48°F
Raise temp to 68° for 2 days for rest
Slowly chill to 34° (2°F reduction per day) for 2 months to lager then carbonate

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 4:35 AM

Notes:

Author:

Olvesen

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 gram sukker pr l

Creation Date: 6/1/2016 6:03 AM

Notes: Kjøl ned til ca. 9 grader før pitching av gjær.
3 uker gjæring tilsammne. Gjæring på ca. 10 grader i 2 uker, deretter heves temperaturen (gradvis) til 17 grader for en diacetylrest. Tapping på flasker med sukkerlake, ettergjæring på 20 grader i 1-2 uker. Deretter settes ølet så kaldt som mulig (ikke under 1 grad), for lagring i ca. 4 uker.

Obs: 600g caramunich 3 i staden for 700 g caramunich 2

Author:

Brewmasterbigz

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 6:25 PM

Notes: yeast blend, half cali ale yeast / half w34/70

ferment 63-68f

Author:

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2015 6:17 PM

Notes:

Author:

Luccio

Boil Size: 25.3 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 2.89

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 2:24 PM

Notes: ABV:5.5%-6%
SRM(morey)<6
IBU:25-35

Malt:
Pilsner
Munich

Dry hopping:
50g (~2.5g/L)

Strike water => 74°C
Safale S-04: 8B cells/g

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 10:19 AM

Notes:

Author:

Bakke Brygg

Boil Size: 53 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2015 8:22 AM

Notes:

Author:

rmccauley

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2015 12:09 AM

Notes: Add 6.5 gallons mash water at about 164 degrees, let cool to around 155 and cap tun for about 75 min. Sparge with 3.5 gallons at 168 degrees

This was in the primary for two weeks (could/should have done just one).

Added 2 oz of pure vanilla extract and one cup of American Oak Chips - Dark Toast at transfer to secondary.

Taste at kegging time and add more vanilla if need be (I added 1oz or so at this time).

325ml of Makers Mark at kegging time.

Changes I'd Make Next Time:
Turn it down to 1 lb Chocolate.
More Oak Chips, More Bourbon. Soak 2 cups of American Oak Chips - Dark Toast in 500ml of Makers Mark (Start this on brew day, add to secondary.

Author:

Victorian Ghost

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2014 11:00 PM

Notes:

Author:

shawengineer

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.128

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2014 7:31 AM

Notes:

Author:

Aggie_Ken

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: tbd

Creation Date: 7/20/2013 4:17 PM

Notes: Looking for something very easy to drink with nice hop flavor and some body. I'm not a fan of the fruity esters in most Hefeweizens so I'll be using just Ale yeast. This is 100% just the recipe for Boundary Waters Wheat from Midwest Brewing Supply. I buy the 5 gallon kit and divide it up to suit the size of my current equipment. I also lowered the bittering hop addition some.

Author:

Boil Size: 17.8 Litres

Boil Time: 110

Boil Gravity: 1.044

Efficiency: 82

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 6:21 PM

Notes: meski temp liiga madal, 63st
virret liiga palju, 17.8. 2l vähem oleks võinud olla
keet 110min et og kõrgemaks saada
final kettle on võetud jahutatult: 13.3l
kohe pärast kääritusnõusse panekut keldrisse (NÕU 2)
12h möödudes ühtki märki käärimisest ei ole, virre samas soojem kui ambient 17c vs 18c

valge korgiga
1 täpiga võivad olla ülekarboniseeritud. algul täidetud pudelid, unustasin virret segada enne pudeldamise algust (siirupi olin varem lisanud ja siis segasin).
2 täpiga on kuumutamata pudelid, ainult sooja veega pestud (kuumutatud pudelid said otsa)

Author:

Feral Paws I

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 6:04 PM

Notes: Batch #1- Azacca, Cashmere, and Citra

Author:

Zen Beerwerks

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 5/27/2014 3:41 AM

Notes: It turned out dry and tart, with some bitterness (too much to be honest). This beer is red, and so is the foam. If you like dry and tart with a nice natural fruit aftertaste, this might be your beer. I ended up finishing the beer with some lager yeast from a fresh yeast cake because the saison yeast stalls, as it frequently does.

Flowers and fruit sat for 7 days in primary. FG was 1.010 as expected.

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 7:32 PM

Notes:

Author:

zachi

Boil Size: 2117.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2019 2:11 AM

Notes:

Author:

Rose Garage Brewing

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2019 2:23 PM

Notes: 10-27
Switched the 15 minute East Kent Goldings to 15 minute Northern Brewer addition.

Also stacked it on British Ale yeast (From Hot Rod batch) rather than American Ale yeast. 1098 rather than 1056

Forgot the Lactose - Need to add at Packaging

Added American Oak Medium Toast Spirals. 1-1/2 Spirials to two of the carboys (carboys have been cold consditioning for 1-1/2 months so far)

Author:

Wolf Pack Brewing

Boil Size: 37.85 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 1/30/2021 10:19 PM

Notes: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
https://www.youtube.com/watch?v=TGmYdl-qBxs

Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.